Not everyone likes pumpkin in a pie for Thanksgiving, so how about some pumpkin pie squares? The dessert is baked in a 9-by-13-inch pan and has all the yummy flavors of pumpkin pie without having to make a traditional crust. Instead, the crust consists of flour, oatmeal, brown sugar, and butter pressed into the pan and topped with a pumpkin pie filling and pecan topping.
PUMPKIN PIE SQUARES
1 cup sifted all-purpose flour
1/2 cup quick-cooking rolled oats
1 cup firmly packed brown sugar, divided
1/2 cup (1 stick) butter
1 can (15 ounces) pumpkin (not pumpkin pie filling)
1 can (12 ounces) evaporated milk
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup chopped pecans
2 Tablespoons butter
Whipped cream for serving (optional)
1. Heat oven to 350 degrees. Combine flour, oatmeal, 1/2 cup of the brown sugar, and the stick of butter until crumbly. Press into an ungreased 9-by-134-inch pan. Bake for 15 minutes. Remove from oven and place on wire rack.
2. In a mixer bowl, combine pumpkin, evaporated milk, eggs, granulated sugar, salt, and spices; blend well. Pour into baked crust and bake for 20 minutes.
3. Combine pecans, the remaining 1/2 cup brown sugar, and 2 Tablespoons butter; sprinkle over pumpkin filling. Return to oven and bake for 18-20 minutes or until filling is set. Cool in pan on wire rack, then refrigerate until ready to serve. Cut into 24 squares and serve with whipped cream, if desired.